For the tapenade
50g/1¾oz anchovies in oil
400g/14oz pitted black olives
75g/2½oz capers, drained and rinsed
2-3 garlic cloves
1 tsp Dijon mustard
2 tsp lemon juice
2 tbsp good-quality olive oil
handful fresh basil, chopped
fresh black pepper
Preparation method
To make the tapenade, combine everything except half of the basil and the black pepper in a food processor and blend until roughly chopped up, but not puréed. Pour into a dish and garnish with black pepper and the remaining basil leaves.